Dough:
-2 cups Whole milk
-1/2 cup sugar
-1/2 cup Pecan oil
-One packet of yeast
-1 cup pecan flour
-3 1/2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 1/2 teaspoon salt
-splash of vanilla
Filling:
-1 stick unsalted butter
-zest of one orange
-2 Tablespoons juice of orange
-pinch of salt
-splash of vanilla
Icing:
-Zest of 1/2 orange
-4oz cream cheese
-1 1/2 cups powdered sugar
-pinch of salt
-1/8 cup milk
Directions:
- in a medium sized bowl heat the milk, sugar, and oil just until lukewarm then in a large bowl put the 1 cup pecan flour and 3 cups all-purpose flour in, leaving a hole in the center.
- Then to this add the milk mixture along with the packet of yeast. Combined and cover with towel letting it sit in a warm place for an hour.
- Once the hour is up stir in remaining flour, soda, salt, baking powder and combine into a ball.
- Roll the dough out into a large rectangle and in a small bowl mix the filling ingredients. Once they are combined spread this all over your dough and roll away from you to create a log. Then pinch the seams to seal and slice the log into half inch pieces.
- Preheat oven to 375° and place rolls into buttered pan. Allow them to rise for 20 minutes in pan on the counter. Bake 16 to 18 minutes.
- While they are cooking combine the icing ingredients so that when you pull the rolls out you can spread the icing on generously.
Ingredients
3 cups Oliver Farm Pecan Flour
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 sticks unsalted butter
1 ½ cups light brown sugar
1 cup granulated sugar
3 large eggs
1 ½ teaspoons vanilla extract
2 ½ cups semi-sweet chocolate chips
Directions . Put oven rack in middle position and preheat oven to 375. Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer on high speed for 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add to butter mixture. Put the 2 remaining eggs into the butter mixture and beat with mixer until creamy. Then beat in vanilla and reduce to low and mix in flour mixture until just blended. Then stir in chocolate chips. Scoop ¼ cup batter for each cookie and bake until golden for 13—15 minutes. Transfer cookies to cool.
Ingredients
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
1 cup Oliver Farm Pecan flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.
For the cookies:
1 Cup Coconut Sugar
3 Tablespoons Oliver Farm Pecan Oil
1 Egg White
1/2 tsp. Vanilla
2 Cups Oliver Farm Pecan Flour
1 3/4 t. Baking Powder
1/2 t. Salt
For the filling:
1/4 Cup + 2 T. Chopped Pecans
1/4 Cup Coconut Sugar
1 1/2 T. Maple Syrup
2 1/2 t. Oliver Farm Pecan Oil
1/8 t. Salt
1 Egg Yolk
Preheat oven to 350. Line cookie sheet with parchment paper.
In a large bowl, mix together 3 Tablespoons Oliver Farm Pecan Oil and sugar until sugar is moist. Add in egg white and vanilla. Beat until well combined. Stir in Oliver Farm Pecan Flour, baking powder, and salt. Stir until well combined. Place dough in refrigerator to chill.
Spread pecans on a baking sheet and place into the oven to toast while you make the filling. Watch them closely!
While pecans are toasting, in a small pan over medium heat, stir together coconut sugar, maple syrup, Oliver Farm Pecan Oil and salt. Stir until combined and bring mixture to a boil. Once boiling, let the mixture boil for 1 minute. Remove the pan from the heat and let filling sit for 3 minutes. Dice the pecans and them with egg yolk after the mixture has set for three minutes. Stir well until combined.
Drop chilled cookie dough into balls on cookie sheet. Press your thumb in the center of each cookie and spoon 1 tsp. of the filling in. Place back into the refrigerator to chill for 10-15 minutes.
Once chilled, bake cookies for 12-13 minutes. Let them cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Enjoy!!
